Shiny Chocolate Glaze

Name: Shiny Chocolate Glaze
Yield: Yield: 2 kg/4 lb 6.4 oz
Cuisine: United States
Ingredients: Gelatin sheets, bloomed in cold water, excess water squeezed out 40 g 1.41 oz 2%; Crème fraîche 255 g 8.99 oz 12.75%; Dark chocolate coins 55% 185 g 6.53 oz 9.25%; Cocoa powder 255 g 8.99 oz 12.75%; Water 435 g 15.34 oz 21.75%; Sugar 830 g 1 lb 13.28 oz 41.5%

Preparation info

Yield:
2 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Sugar 830 g 1 lb 13.28 oz 41.5%<

Americas
United States
Dessert
Gluten-free

Method

Bring the sugar, water, cocoa powder, and crème fraîche to a boil while stirring constantly.
Once it comes to a boil, stir in the chocolate and mix until dissolved.
Squeeze the excess water off the bloomed gelatin, add it to the pot, and stir until dissolved.
Pass the mixture through a fine-mesh sieve.
Cool over an ice water bath u